SC - Pheasant
Olwen the Odd
olwentheodd at hotmail.com
Tue Nov 14 13:02:22 PST 2000
There is another trick to cooking pheasant and other birds, including
chicken, but not duck and goose. Put a 'V' rack inside a baking pan with a
little water in the bottom so the bird has some steam. Place the bird
BREAST SIDE DOWN on the rack. About 1/2 to 3/4 of the way through the
cooking time, flip the bird over. This not only gives you a nice even crust
all round, it also serves to keep the breast meat moist and tender.
Yes, you can add sherry or beer or wine, etc. and onions or herbs to the
water and if your really interested, use the water & drippings for a sauce
or gravy base.
Of course, for turkey, just cook it in a paper bag sitting on top of some
carrots and set in a baking pan. I add either a cup of chicken stock or a
can of broth into the bag, close it up and time it. No fuss, no muss,
perfect turkey every time.
Olwen the Odd
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